Total Time
35mins
Prep 15 mins
Cook 20 mins

I found this recipe in Good Housekeeping magazine. It has different ingredients from the other recipes for this, so I'm posting it to try soon.

Ingredients Nutrition

Directions

  1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta, reserving 1/2 cup pasta cooking water. Return pasta and reserved cooking water to saucepot.
  2. Meanwhile, slice green onions; reserve 2 tablespoons sliced dark green tops for garnish. In 12-inch slillet, heat 2 teaspoons oil on medium-high heat until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally. Transfer chicken to medium bowl; set aside.
  3. To same skillet, add remaining 2 teaspoons oil; reduce heat to medium. Add green onoins and garlic, and cook 1 minute, stirring. Add asparagus and red pepper; cook 6-7 minutes or until vegetables are tender-crisp, stirring frequently. Stir in cream, crushed red pepper, and 1/4 teaspoon salt. Heat mixture to boiling on medium-high. Stir in reserved chicken pieces and remove skillet from heat.
  4. To saucepot with pasta and reserved cooking water, add Parmesan, chicken mixture and basil; stir to combine. To serve, spoon into bowls and garnish with reserved dark green onion.
Most Helpful

Great easy and yummy recipe. I used fresh broccoli crowns, as I did not have asparagus. My family really enjoyed it....the leftovers were devoured as well. Need I say more? :)

OhMe,OhMy February 24, 2014

I tried this dish out of the magazine and it has now become one of my family's favourites! Even the kids like it (vegetables and all)! It is one of those meals that doesn't take long to make (the chicken and vegetable portion is done at about the same time that the pasta is ready to be drained). Makes great leftovers as well.

andersonbc November 12, 2009